DirectionsStep1Trim and spiralize the zucchini (see notes below for doing this without a spiralizer). Then cut the spiralized zucchini into long noodles to be about the length of spaghetti.Step2Add olive oil, garlic, and the red pepper flakes to a large, deep skillet. Turn to medium heat. When the oil bubbles around the garlic, add the zucchini noodles.Step3Toss the noodles with pasta tongs and cook until al dente — they should be wilted but still have a crunch; 5 to 7 minutes. Do not let the noodles cook any longer, or else they will become mushy. As they cook, keep tossin…Step4Stir in the tomatoes, basil, and parmesan cheese, and then cook for one minute. Use pasta tongs to transfer the noodles, tomatoes, and basil to a serving dish. Leave the liquid in the skillet.Step5Bring the liquid left in the skillet to a simmer.Step6Combine cornstarch and cold water in a small bowl, then whisk into the simmering liquid. Cook while whisking until the liquid thickens to a sauce; about 1 minute. Taste the sauce and season with salt.Step7Pour the sauce over the zucchini, tomatoes, and basil. Finish with more parmesan cheese on top and serve immediatelyIngredientsIngredients4 Medium Zucchini (about 2 pounds)3 tablespoonsExtra Virgin Olive Oil1 tablespoonGarlic (minced, 3 to 4 cloves)½ teaspoonRed Pepper Flakes (crushed, depending on how spicy you like the pasta)2 Medium Tomatoes (chopped, see note, about 12 ounces)½ cupParmesan Cheese (shredded, plus more for serving, see notes for alternatives)1 cupBasil Leaves (torn into pieces)1 teaspoonCornstarch2 teaspoonsCold Wateradd SaltSee moreNutritionalNutritional197 Calories14 gTotal Fat7 mgCholesterol11 gCarbohydrate471 mgSodium11 gProteinFrom inspiredtaste.netRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
Low Carb Chicken in Tomato Basil Cream Sauce
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